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A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Straight away, at the bar, the Italian way.
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A spirit distilled from what is left after pressing grapes for wine. Clear and fiery when young; smoother when aged.
Sweet Italian anise liqueur.
A bright red bitter aperitivo, made to a secret recipe since 1860.
A lighter, sweeter, orange-coloured cousin of Campari.
Red, sweet, herbal fortified wine created in Turin. Keep it in the fridge once opened.
Sweet almond-flavoured liqueur.
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
A smaller, stronger milk coffee with velvety microfoam, created in the 1980s.
'Stained' espresso: just a dash of foamed milk.
Espresso 'cut' with an equal amount of warm milk, little foam.
Espresso diluted with hot water, said to have been made for American soldiers in Italy during WWII.